There are several kinds of Liangpi in Shaanxi, Qinzhen Rice Pi, Qishan Rolled Noodle Pi, Hanzhong Rice Pi are each tantalizing masters. In Xi'an, both high-class restaurants and street vendors can be seen cold skin! Xi'an street vendors cold skin, rice skin white and translucent, steamer how big can be steamed out of a big one, after steaming a piece of a slightly smeared with a piece of cooked vegetable oil, and then stacked one layer on top of each other, stacked on the desk as a sign in general.

2, meat sandwich

Meat sandwich is a famous snack in Shaanxi, not only good taste, and one can eat to the full. Fanji bologna meat bun can be considered the representative of Xi'an bologna meat bun! The meat is made of preserved meat, which is extremely crispy and has a long and fresh flavor, and the fat meat is not greasy in the mouth, while the lean meat is not too fatty and not too oily.

16 kinds of Xi'an food~

Qinzhen rice skin

Qinzhen rice skin, one of the "four big flowers" of Shaanxi cold skin, is named because it is produced in Qinzhen, Tuxian County, Xi'an, and is also called Qinzhen cold skin. It is also called "Qinzhen Liangpi", which is steamed with rice as the main ingredient. The rice skin is made from a kind of indica rice produced in the area, and the production process includes soaking rice, grinding and steaming. Master in front of customers, with a dozens of pounds of knife to the whole sheet of rice skin cut into thin strips, mixed with special chili oil (called "oil splash hot pepper"), vinegar and salt, plus celery

Ding and bean sprouts, a bowl looks red, eat "tendons, thin, fine, soft! ", cool and delicious Qinzhen rice skin can be on the table to eat. For a long time, in the Guanzhong region circulated "Qianzhou pot helmet Qishan noodles, Qinzhen skin around Chang'an" proverb. It can be seen, Qinzhen rice skin a long time ago and Qianzhou pot helmet, Qishan bashful noodles for the Guanzhong region three famous noodles.

Mutton Buns

Mutton Buns, the ancient name for "mutton soup", the Northwest Han cuisine, especially in Xi'an, Shaanxi Province, the most famous beef and mutton buns, the famous Northern Song Dynasty poet Su Shi left a "Longzhuan have bear wax, Qin cooking only mutton soup," the poem. It is fine cooking, heavy material taste mellow, meat rotten soup thick, fat but not greasy, nutritious, fragrant, tempting appetite, after eating a long aftertaste. Because of the mutton burgers warm stomach and hunger, it has been loved by people of all ethnic groups in Xi'an and Northwest China, and foreign guests come to Shaanxi to taste it first and enjoy it. Beef and mutton burgers have become the "general representative" of Shaanxi's famous food.

Qianzhou pot helmet

Qianzhou pot helmet is one of the unique traditional snacks in Shaanxi, its appearance is round, the bun edge pressed into a high and low ripples with a radial shape, the fire color is uniform, looks like a large chrysanthemum pattern. Its distinctive features are: thin side and thick heart, bulging surface, dry and crispy bun flesh, beautiful color and shape. When you break it with your hands, the layers are clear; when you cut it with a knife, it looks like board oil. Smells fragrant, eat up crisp, aftertaste, hunger, storage, easy to carry. According to legend, when the construction of the Qianling mausoleum (that is, the Tang Emperor Gaozong and Wu Zetian's joint tomb), mobilized a large number of craftsmen, folk, soldiers, food supply problems, some soldiers made of flour cake billet, placed in the helmet on the fire and eat, this cake not only taste crispy, but also easy to store, was used by local folk. Because the cake is a helmet instead of a pot, so the name of the pot helmet.

Xi'an Liangpi

Liangpi is one of the Han Chinese food, popular in all parts of China. Seasoned with soy sauce, vinegar, mustard and eat, cool and smooth, for the summer flavor food. Xi'an Liangpi is a famous snack in Shaanxi, with unique flavor, suitable for both young and old, and it has been out of Shaanxi, floating all over the country, widely welcomed by people from all over the world. Xi'an Liangpi variety, according to the different raw materials, and is divided into two categories of rice and noodles.

Meatballs and Spicy Soup

Meatballs and Spicy Soup is one of the most popular breakfasts in Xi'an. It is one of the most popular breakfasts for Xi'anites. It is vegetable beef ball soup, or beef ball chowder, but the difference from foreign countries is that the soup should be thickened. The soup contains round beef meatballs, cubed potatoes, lotus white, carrots, cauliflower, celery and so on. The soup is made from beef and mutton bones, then beef meatballs, vegetables, and finally thickened. It's easy to say, but there's a lot of work that goes into making a dish that's not overcooked and tasty. Eat before pouring a spoonful of the store's carefully brewed red chili oil, eat the tongue numb (pepper trouble), slightly sweating, body comfort. Meatball soup has another elegant name called eight treasures soup, called eight treasures natural exaggeration, but this also shows that the paste spicy soup "content" a lot.

Yangling dipping surface

Yangling dipping surface pay attention to a green and white, green can be spinach, alfalfa, pea shoots, etc., in short, it is necessary to have that watercress in general, the green green in the water, the surface is pulled out of the width of 3-5 centimeters, the length of 1.5-3 meters, 2-3 mm thick, white coiled in the water, the surface is pulled out of the width of 3-5 centimeters, the length of 1.5-3 meters, the thickness of 2-3 mm, the white coiled in the water. The noodles are pulled out, 3-5 centimeters wide, 1.5-3 meters long, 2-3 millimeters thick, and coiled around the green in white. Yangling dipping noodles are separated from the soup, and when you eat them, you pull the wide, thick and long noodles out of a large noodle bowl into the soup, and then eat them one bite at a time.

Churned dough

Churned dough is made from fresh cornmeal boiled to a paste, and when it is made, it is stirred vigorously in the pot with a stick or spoon, and when it is stirred slowly, the cornmeal clumps together, which is why the local peasants call this kind of rice "churned dough". Cornmeal cooked sticky into a ball, can be eaten hot or cooled to eat. When eaten hot, it is put into a piece by piece in a slurry soup that has been prepared in advance. The cornmeal is soaked in the soup, which gives it a refreshing flavor and makes it very tasty.

Meat Sandwich Bun

Meat Sandwich Bun is short for "meat sandwiched between buns", and is one of the special snacks of the Han nationality in Shaanxi Province, China. It is one of the Han Chinese specialty snacks in Shaanxi Province of China. It is mainly made of "steamed buns with preserved meat" (pork) in Shaanxi and "steamed buns with mutton" in Ningxia. Pork bun with preserved sauce is a famous snack of Shaanxi Province (Baoji City) and Xi'an City. Ningxia's meat buns are filled with mutton. There is a stove in front of each stall, and there is no difference between the buns and those of other places in the northwest.

Dumplings in sour soup

In Xi'an, the "dumpling feast" is famous all over the world, which was first created by Xi'an Jiefang Road Dumpling House. It is said that the "Dumpling Banquet" consists of hundreds of dumplings of different colors. "There are many different kinds of dumplings, including Hundred Flowers Banquet, Peony Banquet, Dragon and Phoenix Banquet, Palace Banquet, and Eight Treasures Banquet. However, the price of "Dumpling Banquet" is relatively high. So it is not always possible to eat, for people with a low income, how can they always taste the unique flavor of dumplings, so all over the city of Xi'an special snack "sour soup dumplings" was born, it has become the most popular food in Xi'an. If it is the first time to eat sour soup dumplings, you must remember, do not learn "pig eight quit eating ginseng fruit" a whole dumpling into the mouth to eat, but first eat half of the dumplings, the other half of the dumplings into the bowl of hot and sour soup, and then eat a mouthful of it. This is the only time you can really savor the taste of sour soup dumplings in your mouth.

Shui Pan Mutton

Shui Pan Mutton is made by adding dozens of seasonings such as cinnamon, peppercorns, fennel, and grasshoppers to bone-in fresh lamb and mutton bones, and simmering it for hours. The exact recipe is unknown to outsiders and is a trade secret. Before serving, the cooked lamb is cut into thick slices, put into a large bowl, poured into the broth and seasoned with monosodium glutamate.

Hulu head steamed bun

Hulu head steamed bun is a very famous Xi'an flavor snack, in the minds of the old Xi'an people, it is the same as the Hui people's mutton steamed bun. According to legend, Sun Simiao in the Tang Dynasty, at the head of Chang'an Street, a "pig liver" store tasting, feel its fishy taste, greasy more, from the "medicine gourd" in the pouring out of the stomach to dispel the fishy things, teach to use, and even the gourd together with the store, from then on! From then on, "pig mixed liver" changed the old flavor, aroma, customers. The shopkeeper did not forget the medical saint's teachings, especially the medicine gourd hanging in the door, and change the mixed liver for the "gourd head".

Powder steamed meat

Xi'an Hui Min's powder steamed meat is a real halal food, this powder steamed meat and foreign powder steamed meat is mostly made of rice flour and pork is different, Xi'an Hui Min is not only with beef, but also with the flour. This is estimated to be the only one in the country.

Crow's Sá

Lao (lǎo) crow (wā) Sá (sá) is a kind of local Shaanxi food similar to the noodle lumps, but the lumps in it are much bigger than the noodle lumps, and the dough is in the shape of a garden in the middle of the two sharp ends, like the crow's head, which is why it is named Crow's Sá, and it's really impressive that the Shaanxi people are thinking about it. The authentic way to make a crow, first knead the dough with water, wake up for a while, flatten the dough in a basin, pour a little water around the dough, as if to soak the dough, then knead the dough, boil the water in the cauldron of the farmhouse wood stove, and knead the dough into slices in the palms of your hands, due to the water, you will not be able to knead some regular slices of dough of varying thicknesses, and there will also be some sticky wadding, the size of which will be determined by your own preferences. to get, rubbing to the end of the basin will have a lot of starch washed out, and poured into the pot, so that cooked blah blah blah blah looked thick in a big pot in the lively gurgling bubbling, stirring with a spoon to feel the large and large pieces of dough in which the dough.

Sheep's blood in powder soup

Xi'an snacks have "three bubbles", not everyone knows what these three bubbles refer to, in fact, "three bubbles" is said to be Xi'an's three kinds of steamed buns class snacks, that is, beef and mutton steamed buns, gourd head and powder soup. The "three bubbles" actually refer to the three kinds of snacks in Xi'an, namely, beef and mutton steamed buns, gourd heads and sheep's blood in powder soup. Beef and mutton steamed buns and gourd head stores have blossomed all over Xi'an, and there is often one within a few steps, while there are not as many stores serving sheep's blood in powdered soup. The best sheep's blood in noodle soup was made by Xi'an Wang Ji's family, but this Wang Ji's store has long since ceased to exist. Wang Ji on Jianxi Street carries the name of a century-old store, but I don't know if it's a true heirloom. Powder soup sheep's blood, and other steamed bun snacks, the first is to break a good bun, and then by the master of the spoon to add cut sheep's blood, put into the boiling pot blanch a little bit and then fished into the bowl, and then some vermicelli, and then finally to the bowl to scoop boiling hot soup, and then a few moments after the soup poured into the pot, and so on and so forth, until the bun is already hot and soaked and soft until. Finally put on the tofu slices, and then to taste with spicy oil, garlic foam, coriander foam, etc. that is good. Powder soup sheep's blood is characterized by: numbness, spicy, salty, fragrant, light, tender, the hemp word when the head that is not blowing, after eating the mouth is indeed numb. This powder soup sheep's blood is especially suitable for cold days to eat, a bowl of soup down, the whole body that is called a comfortable.

Enriched buns

Enriched buns are a local specialty of Xi'an, is one of the most famous and loudest Xi'an snacks. It is one of the most famous snacks in Xi'an. The Jia San Soup Buns are delicious and many tourists come to Xi'an for the soup buns.

Qishan Whistle Noodles

The most popular noodle dish is Xifu. Gishan whistling noodles are famous for being thin, sinewy, light, fried, thin, wang, sour, spicy and fragrant. Shame Noodle is a flavorful snack in Shaanxi, with dozens of varieties, featuring thin, sinewy, light, wang, sour, spicy, fragrant, etc. It is soft and smooth to eat, among which Qishan Shame Noodle enjoys the most popularity. The characteristics of Gishan Shame Noodle are long and thin noodle, even thickness, fresh and fragrant shame, oily and reddish soup, and the taste is fresh and fragrant and thick but not greasy. Qishan noodles have a particularly strong local flavor and are known for their sourness and spiciness. Qishan noodles require a wide soup, i.e., more soup and less noodles, and highlight the sour and spicy flavor.

3, beef and mutton steamed bun

Xi'an is very famous for its beef and mutton steamed bun, is a famous local snack, has a long history, and in ancient times was known as "sheep soup", is a rare nourishing good. The flavor is characterized by heavy material heavy flavor, meat rotten soup thick, mellow flavor, sticky tough slippery.

4, biang biang noodles

Biang biang noodles is a traditional folk flavor noodles in Guanzhong, Shaanxi. The most basic and common noodle dish of Guanzhong people, in addition to steamed buns, I'm afraid it is "oil splash hot pepper biangbiang noodles". biang biang noodles are usually hand-rolled into long, wide and thick noodles. In the Ten Greatest Monsters of Shaanxi, the phrase "noodles like a belt" refers to this kind of noodle.

5, gourd head

Gourd head has a long history, is a famous snack in Xi'an city. It is a famous snack in Xi'an. It is called Hulutou because of the thick fat of the pork sausage, which is shaped like a gourd. Hulutou is characterized by a white and shiny bun, soft and smooth, tender meat and fresh soup, fat but not greasy, mellow aroma.

6, Shi Zi Bun

Shi Zi Bun is a popular flavor food in Guanzhong area of Shaanxi. Because it is made by placing the cake biscuit on a hot stone, so named, also known as sand bun, biscuit, dry bun. Because of its long history and primitive processing methods, it is known as the living fossil of China's food. Shizi bun history is very long, Shizi bun with obvious stone age "stone cooking" legacy.

7, buckwheat noodles

Buckwheat noodles are known as one of the three northern noodle dishes, and Lanzhou Ramen, Shanxi knife-shaved noodles. Noodles, the ancient name "river leakage". Yuan dynasty agronomist Wang Zhen "book of agriculture, buckwheat": after the northern mountains, the counties of a variety of treatment to remove the hulls, grinding into noodles or soup cake.

8, marinade powder

Talking about marinade powder, that is Xi'an specialties, a single Hui Min Street, there are no less than thirty small and large marinade powder store, to say the most famous, belongs to the Dapi Yuan Hongshun Xiang family. From the name can be seen to hit the marinade and cold noodles to eat together called marinade cold noodles.

9, cauldron cake

The cauldron cake has a long history, is the Guanzhong region's flavorful snacks, also known as crystal dragon phoenix cake. From the name can be seen from the cauldron cake is steamed from the cauldron pot, with glutinous rice, jujube as the raw material, stacked on top of each other, laying three or four layers. Steamed over large and small fires. The color is bright, red and white, sticky and sweet.

10, Shabu Shabu

Shabu Shabu is a very distinctive Shaanxi snack that is sold on all the streets of Xi'an, from stalls to chain stores, and is a delicious and affordable snack that is very popular with diners and locals alike.

11, pot helmet

There are two kinds of popular pot helmets, one is the Juntun pot helmet, which is also the most traditional pot helmet. A ball of cooked noodles by the master of the left and right flip desperately smash some, in the board patted into long strips, in turn smeared with rapeseed oil, fresh meat (pork or beef), green onions, and then synthesized into a round piece of cake, placed in the hot oil on the iron plate pan-fried to a golden brown on both sides.

12, sesame oil tea

Oil tea sesame, it is not particularly dazzling and popular in the traditional snacks in the ancient city, but over the years it has its own light and mellow flavor and soft and delicate texture, in the ancient city of Xi'an, the streets and alleys engraved with their own ancient marks. The soft and tasty sesame flowers soaked in fragrant oil tea and sprinkled with sesame seeds, five-spice peanuts and soybeans are the oil tea sesame flowers of the ancient city of Xi'an.

13, Bingfeng soda

Bingfeng is a sweet, orange-flavored soda packaged in glass bottles, and compared with the foreign beverages that flood the market, it's plain and unassuming. But it is very famous in Xi'an, almost can be said: no one knows, no one knows, Xi'an people did not drink the ice peak.